Turkey Roasted In Parchment Paper Recipes

SIMPLE PARCHMENT-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 325°F.
• In a small bowl, combine sage, rosemary, salt and pepper.
• Brush turkey breast all over with butter.
• Loosen skin over breast meat with your fingers and work a little of the herb mixture underneath; smooth skin back in place.
• Sprinkle remaining herb mixture all over turkey.
• Cut a 2 1/2-foot-long piece of 15-inch-wide parchment paper.
• Place turkey breast in the middle of the paper.
• Fold the sheet over turkey and pleat the top to seal.
• With a stapler, staple the top and sides of the paper closed to completely enclose turkey.
• Place on a rack set in a roasting pan and roast for 1 1/4 hours. Let rest for 15 minutes, then carve and serve.

TURKEY ROASTED IN PARCHMENT PAPER

Steps:

• Let turkey stand at room temperature for 1 hour. Preheat oven to 325℉ (160℃). Place oven rack in lower third. Pat turkey dry with paper towels. Season cavity with salt and pepper. Fill cavity with prepared aromatic vegetables. Spread 6 tablespoon butter over top of turkey, then season generously with salt and pepper. Tie drumsticks together with kitchen twine. Tuck wings under turkey. Place 40-inch sheet of parchment paper on a work surface and spread with 2 tablespoon butter. Place turkey on top, with a short side of the turkey facing you. Gather ends, wrapping the turkey. Fold overlapping ends of parchment over the turkey and secure with staples. Place a 48-inch sheet of parchment on work surface, place the turkey on top, and rotate 90 degrees. Fold short parchment sides over turkey and secure with staples. Rotate bird another 90 degrees and repeat process with another 40-inch sheet of parchment. Secure all paper flaps with staples. Place turkey on a flat rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove form oven; cut open parchment. Increase oven temperature to 425℉ (220℃). While holding drumsticks, slide parchment out from under turkey and throw away. Return turkey to oven. Roast turkey until golden brown and a thermometer inserted in the breast reads 165 degrees, about 45 minutes. Rest on a carving board for at least 45 minutes before carving. adapted from marthastewart. com

ROASTED TURKEY IN PARCHMENT WITH GRAVY

Steps:

• Let turkey stand at room temperature 1 hour. Preheat oven to 325 degrees with rack in lower third. Pat turkey dry with paper towels. Fill body cavity with about 6 cups stuffing. Fill neck cavity; capacity varies, requires 11/2-4 cups stuffing. Bake any remaining stuffing separately. Secure skin flaps with toothpicks or skewers. Spread 6 tablespoons butter over top of turkey, then season generously with salt and pepper. Tie drumsticks together with kitchen twine. Tuck wings under turkey.
• Place a 40-inch sheet of parchment on a work surface and spread with remaining 2 tablespoons butter. Place turkey on top, with a short side of bird facing you. Gather ends, wrapping turkey. Fold overlapping ends of parchment over turkey and secure with staples. Place a 48-inch sheet of parchment on work surface, place turkey on top, and rotate 90 degrees. Fold short parchment sides over turkey and secure with staples. Rotate bird another 90 degrees and repeat process with another 40-inch sheet of parchment. Secure all paper flaps with staples.
• Place turkey in parchment on a flat (not V-shaped) rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. While holding drumsticks, slide parchment out from under turkey and discard. Return turkey to oven. Continue to roast turkey until golden brown and a thermometer inserted in breast reads 165 degrees, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving.
• Meanwhile, remove stuffing from both cavities; transfer to an 8-inch-square baking dish and bake until thermometer inserted in center of stuffing reads at least 165 degrees, 15 to 20 minutes. Using drippings in pan, make turkey gravy.

ROASTING A TURKEY IN PARCHMENT PAPER RECIPE - (3.9/5)

Steps:

• 1. Place the stuffed, seasoned, and tied 14-pound turkey on a buttered sheet of parchment paper. 2. Gather up ends over the breast, partially wrapping turkey. Fold overlapping ends and staple to secure. 3. Rotate bird 90 degrees. Place on a second piece of parchment. Repeat folding and stapling. 4. Rotate bird again and repeat with a third piece of parchment to further encase bird. 5. Fold and staple all ends to form a contained package. 6. Place enclosed bird on a flat rack sent in a roasting pan. 7. Roast at 325 for 2 hours, 45 minutes. After the initial roasting time, rip open the parchment and turn up the oeven to 425 for another 45 minutes to cook the bird through and brown and crisp the skin.

VERA'S ROAST TURKEY BREAST WITH GARLIC AND THYME

Steps:

• Trim turkey breast of any fat.
• In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
• Marinate in the refrigerator from 1 hour to 12 hours.
• Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
• Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
• Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter.
• Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.

EASY TURKEY IN A PAPER BAG

Steps:

• At least one night or up to two nights before cooking, season turkey inside and out with salt, garlic powder and poultry seasoning.
• Place in a plastic bag and refrigerate until day of cooking. This ensures that the bird is seasoned all the way through, like brining does, only better.
• On Turkey day, stuff turkey with your favorite stuffing recipe. Tie legs together and fold wings back behind themselves.
• Pat turkey dry, and rub olive oil all over bird. Sprinkle skin with Montreal Grill seasoning.
• Open up a large paper bag so the opening is facing you, and rub the inside bottom of the bag with a generous coating of butter.
• Turn bag over so butter is on top, and place bag in a pan on a rack.
• Cut a piece of aluminum foil to line the bottom of the bag. Crinkle it ip then spread it flat and spray with cooking spray to keep bird from sticking.
• Place turkey into the bag, fold opening of bag closed and staple shut.
• Place turkey into a COLD oven. (DO NOT PREHEAT!).
• Turn the heat to 500 degrees. and roast for exactly one hour.
• Tuen heat down to 400 Degrees, toast one hour longer.
• Turn heat down to 300 degrees and roast one additional hour.
• Remove turkey from oven. Total cooking time is 3 hours regardless of the size of the turkey.
• The bag will look and smell charred, but the butter keeps the bag from burning and the bird will be perfect.
• Tear away paper bag in pieces and let turkey rest for at least 20 minutes before carving. But the longer rest, the better.